VERY nice, moist, and chocolatey cake. A couple of adjustments here and there, though. I quartered the recipe as the original had too big of a yield. Instead of using all unsweetened cocoa, I did half-coca, and half- hot chocolate mix. I also cut down the sugar by maybe an ounce or two, since my hot cocoa mix was sweetened. For the water, I was iffy about it, so I did half-water and half-milk. Definitely used maybe half of the amount of vanilla that was called for. And for the oil, I did half-melted butter and half-oil. As you can tell, I really like to do half-and-half for everything. Lastly, I mixed 1 tbsp. flax seed powder with 3 tbsp. warm water to substitute an egg. It held the cake together very well. That, I think, is a MUST.With all of these modifications, the cake turned out FANTASTIC. Now I just need to find a good frosting...